Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 2 cups
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup
- Eggs: 4 large
- Milk: 1 cup
- Strawberry extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, cream together the softened butter and eggs until light and fluffy.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined. Stir in strawberry extract.
- Step 5: Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Prepare marshmallow cream filling while cake cools and fill the center with cream once fully cooled.
Notes
- Store leftover cake in an airtight container at room temperature to maintain the marshmallow cream's texture.
- A brief 15-second microwave burst can slightly soften the cake, enhancing the strawberry flavor, but watch carefully to avoid drying.
- For a delightful presentation, garnish slices with fresh strawberries and a dusting of powdered sugar.
- To prevent sticking, ensure the bundt pan is meticulously greased and floured, paying close attention to all the nooks and crannies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American